Enjoy this fun spin on End of the Garden Pickles to spice up your Bloody Mary or any summertime meal!
The gorgeous variety of colors are a beautiful display beside any salad or alongside a hamburger right off the grill. Or, you may simply enjoy eating them right out of the jar! Adjust the heat by adjusting the amount of jalapenos.
4 cups cucumbers, peeled and sliced
2 cups cauliflower florets
1 green bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 cup carrots, peeled and sliced
1 cup pearl onions, skins removed
3 cups Anaheim Peppers, seeded and sliced
3 stalks celery, sliced
6 garlic cloves
6-12 whole black peppercorns
3 to 9 jalapeño peppers, halved and seeded (leave seeds if you want more heat)
1 Tbsp pickling salt
2 cups water
4 cups white vinegar
¾ cup raw sugar
In a stainless steel stock pot, combine water, vinegar, salt and sugar. Bring to a boil over medium-high heat stirring to dissolve sugar and salt.
Reduce heat and add cauliflower, onions and celery and return to a boil. Remove from heat and stir in red, orange and green peppers.
Add one garlic clove, one jalapeno half and 1-2 peppercorns to each jar. The hotter you want your vegetables, the more jalapeno halves you add.
Pack vegetables into hot jars leaving a generous ½” headspace. Ladle hot pickling liquid to cover vegetables keeping the generous ½” headspace.
Wipe jar rims using a warm wash cloth dipped in vinegar. Add lids and rings and hand tighten. Water bath jars for 10 minutes. Remember processing time doesn’t start until water is at a full rolling boil.
The Canning Diva